Chive Braid Bread

Name: Chive Braid Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 3g yeast; 3g salt; 10g milk powder; 20g butter; 20g Sugar; 20g Egg liquid; 100g Plain Water; 200g High-gluten flour; 15g Chopped chives; Some Salad dressing

by Lao Fang Xiaoyu

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

I'm used to eating sweet cakes and breads, and occasionally changing to salty ones, it feels very good; I have made the scallion bread twice this time, and my family likes it. I don’t take the time to make it again; Brush the whole egg liquid, but this time I did not brush the egg liquid specially. The natural surface is not so shiny, but the taste is still delicious; because the bread is time-consuming and laborious, every time I make more noodles and make more patterns And taste; so this bread is left for 2 more days, and it’s not hard at all when it comes out to eat~~~"

Chive Braid Bread

1. Put all the ingredients except butter into the bread bucket to start kneading

2. After the end, add softened butter, and then start a dough mixing program

3. Fermented to 2.5 times larger

4. Take out the exhaust and divide into 5 parts, rub the round cover film to relax for 15 minutes

5. Take one piece of dough and roll it into a long bar. Divide it into three parts. Don’t cut the top and knead the strips separately.

6. Cross braid into a braid

7. Braid all the braids one by one and send them to the oven to ferment to 2 times their size

8. Squeeze the salad dressing on the surface and sprinkle with chopped chives

9. Put into the middle layer of the preheated oven: 180 degrees, up and down fire, bake for 18 minutes

10. Just when the surface is golden

11. Take out the baking tray and move it to the grill to cool down

Tips:
1. It is better to reserve some water when making noodles. The formula is 100 grams, and it’s just right to put 90 grams of dough.
2. This time I did not brush the whole egg liquid, so the surface is not shiny